Sick of sad, dry pork chops? An overnight bath in crisp apple cider, aromatic rosemary and garlic--plus using your June Food Thermometer to avoid overcooking--will have you questioning everything you know about this versatile but often poorly cooked cut. For best results we look for chops that are at least 1” thick and about ½ pound each, and we use baking soda to lower the rub’s pH and thus lower the temperature at which browning occurs. For an ideal glaze, cook your chops to well done--we promise they will be moist and juicy thanks to that overnight brine.